Oil Pickles

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. J. H. PRENTISS

One hundred cucumbers sliced as for the table, 1 qt. onions
sliced; soak over night in brine; 2 cups of olive oil, 1 oz. white
mustard seed, 3 ozs. ground black pepper, 1 oz. celery seed. Mix
spices well with oil, then with cucumbers and onions. Put in jars
with a small piece of alum and cover with cold vinegar.